Baked Nashville Hot Chicken Sandwiches
Ingredients
The Chicken
-
2
pounds
boneless/skinless chicken breasts, cut into 3-inch cubes
-
to taste
Kosher salt
-
to taste
Pepper
The Chicken Dredge
-
1
cup
all-purpose flour
-
1
cup
Italian bread crumbs
-
½
teaspoon
kosher salt
-
½
teaspoon
ground paprika
-
a pinch
freshly ground pepper
-
3
large
eggs
-
2
tablespoons
grapeseed oil (or other types of neutral oil)
The Hot Chicken Sauce
-
½
cup
unsalted butter
-
1
tablespoon
ground cayenne pepper
-
1
teaspoon
brown sugar
-
1
teaspoon
garlic powder
-
½
teaspoon
paprika
-
1
teaspoon
kosher salt
For Assembly
-
12
brioche dinner rolls
-
to taste
cole slaw (optional)
-
12
sweet bread and butter pickles
-
12
skewers
Instructions
- Prepare the chicken by seasoning it with salt and pepper.
- Set up the dredging stations with flour, beaten eggs, and a mixture of breadcrumbs, salt, and paprika.
- Preheat the oven to 350°F and prepare a baking sheet with oil.
- Dredge each piece of chicken in flour, then egg, and finally breadcrumbs, ensuring they are well coated.
- Place the chicken on the hot baking sheet and bake for 15 minutes on one side, then flip and bake for another 20 minutes.
- While the chicken bakes, make the hot chicken sauce by melting butter and mixing in cayenne, sugar, garlic powder, paprika, and salt until dissolved.
- Once the chicken is done, baste it with the hot chicken sauce.
- Assemble the sandwiches by placing chicken, cole slaw, and pickles on the brioche buns, then secure with skewers.
Nutrition Facts (estimated)
Servings
6
Calories
320
Total fat
3g
Total carbohydrates
12g
Total protein
4g
Sodium
4mg
Cholesterol
23mg
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